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ProQ Ranger Elite

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ProQ Ranger Elite

The newest addition to the ProQ Elite range of food smokers is the Ranger Elite, a high spec food smoker in a slightly smaller size than the Frontier, featuring the full ProQ suite of features plus a new wok style water pan.

  • Free 500g pack of wood chips
  • Free standard delivery. Next day options also available
  • 37cm diameter - cook whole chickens and more
  • Includes wok style water pan
£237.00

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Availability: In stock

Details

The Ranger Elite has a 37cm diameter versus the 43cm of the Frontier and it stands around 1m tall. It has the ProQ hallmark modularity two smoking compartments or stackers and a separate base with three air vents. Its the first in a new series of Elite models launching this Autumn. The Elite range features thicker grade steel, stainless steel fittings (handles, clasps, nuts, bolts, washers), stainless steel grills and silicone probe eyelets. You can feel the additional weight of the unit straightaway and this unit really has a robust quality finish, all porcelain coated, as with the rest of the ProQ range. The Ranger also includes a new wok style water pan, which is so much more than a water pan. With its removeable handle it can be used for stir frying and paella.

We love this size smoker, its big enough for most hot smoking tasks - it will accommodate two whole chickens one on each grill rack - but not so intimidating as the giants in the ProQ range. Its an ideal home smoker and lovely looking! The build will provide excellent heat retention and the stainless steel elements will be hardwearing. It can also be used for cold smoking using the ProQ Cold Smoke Generator.

Dimensions
External Diameter: 37cm
Height: 97cm
Stacker Depth: 21cm
Grill Rack Diameter: 34cm

Specification
Wall Thickness - 1mm steel core with full glossy black porcelain coating
Fish & meat Hanger with 5 meat hooks included
Stainless steel grill racks
Stainless steel handles, clasps, nuts, bolts and washers
Silicone probe eyelets - can be used with wider range of temperature probes.
Wok style water pan
Accurate temperature gauge
Three windmill vents in the base for great heat control
Single windmill vent in the lid

Instruction Manual
The Ranger is supplied with a comprehensive instruction booklet, together with our own Hot Smoked set up guide. The booklet also includes a selection of recipes.

Hot Smoking Method
This type of smoker combines a charcoal heat source with wood smoke flavour and the moisture from a water pan. The process is effectively a combination of steaming, barbecuing and smoking and the results are amazing. Cooking is usually done at temperatures around half that of a normal oven and for twice as long, giving the taste and succulence you can only get from 'slow cooking' techniques. You will need a good charcoal, ideally a briquette and as pure as you can buy such as restaurant grade (see our charcoal section). Once lit in the separate charcoal basket which sits in the base of the unit you need to wait until the charcoal is white hot at which point you can add a handful of wood chips or wood chunks. These will smoulder and produce aromatic wood smoke flavour. You can use your own wood, so long as it isn't a resinous variety such as pine, or treated. Stick to hardwoods or fruitwoods. We have a great range of wood types in our Wood Products section. You then fill the wok water pan with warm water plus any additions of your own such as a dash of wine or some fresh herbs. This acts as a buffer between the heat source and the food and will keep the temperatures low so your food does not cook too quickly whilst also adding moisture. Next add your food. Ideally pre-marinade with a dry rub. You have two grill racks and you can add different food types to smoke at the same time. Put the meat which will need the longest cooking on the lower rack. After that, just put the lid on, set the vents so that there is a gentle air flow from base through to the lid and allow the smoker to perform its magic. The inspection doors should be used sparingly as they will allow heat to escape, but you can add a few more wood chips through the lower door for longer cooking sessions. No need to turn your meat, so this makes a ProQ smoker ideal for entertaining as the set-up is all 'upfront' rather at the moment your guests arrive!

What to Cook?
You can hot smoke most foods. Large joints of meat and whole birds require relatively long cooking times, but are especially rewarding. Brisket becomes tender, chicken remains incredibly moist plus you can easily achieve 'pulled' meat results with pork, lamb or venison. Sometimes the best results are from the simplest ingredients such as sausages, fish filets, pork loin and don't forget vegetables such as cherry tomatoes, sweet potato, courgettes as well as nuts, garlic and chillies. These are ideal experimental cookers and really allow you to put your own mark on the process.

Cold Smoking
The Ranger is an ideal cold smoking compartment using the ProQ Cold Smoke Generator which is available separately at £34. This very gradually burns wood smoking dust to create smoke flavour without the heat. Cold smoke salmon, any other fish, bacon, sausage, ham and ingredients such as chillies and salt. If you'd like to know more, do give us a call on 01398 3516504 and we'll do our best to help!

Additional Information

Description

The Ranger Elite has a 37cm diameter versus the 43cm of the Frontier and it stands around 1m tall. It has the ProQ hallmark modularity two smoking compartments or stackers and a separate base with three air vents. Its the first in a new series of Elite models launching this Autumn. The Elite range features thicker grade steel, stainless steel fittings (handles, clasps, nuts, bolts, washers), stainless steel grills and silicone probe eyelets. You can feel the additional weight of the unit straightaway and this unit really has a robust quality finish, all porcelain coated, as with the rest of the ProQ range. The Ranger also includes a new wok style water pan, which is so much more than a water pan. With its removeable handle it can be used for stir frying and paella.

We love this size smoker, its big enough for most hot smoking tasks - it will accommodate two whole chickens one on each grill rack - but not so intimidating as the giants in the ProQ range. Its an ideal home smoker and lovely looking! The build will provide excellent heat retention and the stainless steel elements will be hardwearing. It can also be used for cold smoking using the ProQ Cold Smoke Generator.

Dimensions
External Diameter: 37cm
Height: 97cm
Stacker Depth: 21cm
Grill Rack Diameter: 34cm

Specification
Wall Thickness - 1mm steel core with full glossy black porcelain coating
Fish & meat Hanger with 5 meat hooks included
Stainless steel grill racks
Stainless steel handles, clasps, nuts, bolts and washers
Silicone probe eyelets - can be used with wider range of temperature probes.
Wok style water pan
Accurate temperature gauge
Three windmill vents in the base for great heat control
Single windmill vent in the lid

Instruction Manual
The Ranger is supplied with a comprehensive instruction booklet, together with our own Hot Smoked set up guide. The booklet also includes a selection of recipes.

Hot Smoking Method
This type of smoker combines a charcoal heat source with wood smoke flavour and the moisture from a water pan. The process is effectively a combination of steaming, barbecuing and smoking and the results are amazing. Cooking is usually done at temperatures around half that of a normal oven and for twice as long, giving the taste and succulence you can only get from 'slow cooking' techniques. You will need a good charcoal, ideally a briquette and as pure as you can buy such as restaurant grade (see our charcoal section). Once lit in the separate charcoal basket which sits in the base of the unit you need to wait until the charcoal is white hot at which point you can add a handful of wood chips or wood chunks. These will smoulder and produce aromatic wood smoke flavour. You can use your own wood, so long as it isn't a resinous variety such as pine, or treated. Stick to hardwoods or fruitwoods. We have a great range of wood types in our Wood Products section. You then fill the wok water pan with warm water plus any additions of your own such as a dash of wine or some fresh herbs. This acts as a buffer between the heat source and the food and will keep the temperatures low so your food does not cook too quickly whilst also adding moisture. Next add your food. Ideally pre-marinade with a dry rub. You have two grill racks and you can add different food types to smoke at the same time. Put the meat which will need the longest cooking on the lower rack. After that, just put the lid on, set the vents so that there is a gentle air flow from base through to the lid and allow the smoker to perform its magic. The inspection doors should be used sparingly as they will allow heat to escape, but you can add a few more wood chips through the lower door for longer cooking sessions. No need to turn your meat, so this makes a ProQ smoker ideal for entertaining as the set-up is all 'upfront' rather at the moment your guests arrive!

What to Cook?
You can hot smoke most foods. Large joints of meat and whole birds require relatively long cooking times, but are especially rewarding. Brisket becomes tender, chicken remains incredibly moist plus you can easily achieve 'pulled' meat results with pork, lamb or venison. Sometimes the best results are from the simplest ingredients such as sausages, fish filets, pork loin and don't forget vegetables such as cherry tomatoes, sweet potato, courgettes as well as nuts, garlic and chillies. These are ideal experimental cookers and really allow you to put your own mark on the process.

Cold Smoking
The Ranger is an ideal cold smoking compartment using the ProQ Cold Smoke Generator which is available separately at £34. This very gradually burns wood smoking dust to create smoke flavour without the heat. Cold smoke salmon, any other fish, bacon, sausage, ham and ingredients such as chillies and salt. If you'd like to know more, do give us a call on 01398 3516504 and we'll do our best to help!

Price £237.00

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ProQ Ranger Elite

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